h wrote:
> ServSafe class said any hardwood is ok.
> I have ample supply of Hard Maple boards & I plane them,then rub with a
> mineral oil designed for food contact-available at any decent hardware
> store.
>
> Color coding the ends for different tasks is a good idea & HD inspectors
> like that.
>
>
I like Boos Boards. I have three, one for poultry/fish, one
for meats, one for other stuff.

Poultry: Yellow ends
Meat: Red ends

I also keep a plastic board for onions and garlic which
isn't probably necessary but it makes me happy. ;-D

--
Steve